When it comes to caramel, nobody does it better than the Mexicans. They have something called ‘dulce de leche’ which is made of evaporated milk. It’s so lush and creamy. They also make it with goat’s milk instead of cow’s milk, in which case they call it ‘cajeta’.
On a recent trip to Mexico city, I stopped by a great little churros place called ‘El Moro’, and ordered some churros with cajeta to dip them in. I was half expecting it to be slightly different or maybe even savory, just like goat’s cheese, but it was a perfectly normal caramel sauce. It was very sticky, and perhaps not as creamy as dulce de leche, but it did the trick for a guy with a sweet tooth.
Fear Factor – 0 / Taste Test – 8